Hands-On Cooking Classes

What better way to spend a Saturday in Napa than in a cooking class with Julie? See some upcoming Saturday classes below!

Handmade Pasta Workshop

Date: 
Saturday, March 16, 2019
Class Time: 
10:00 am - 2:00 pm
Class Price: 
140
Availability: 
Sold Out

There’s no food more loved than fresh pasta, this class focuses on the techniques to make fresh pasta (flour + egg + olive oil + salt) with the accompanying sauces. We’ll start with a demo on how to make and shape your own fresh pasta. Then you’ll get to work making our own pasta. We'll also make several sauces to dress our pastas and a filling for the ravioli. We'll enjoy a meal of our creations paired with Napa wines.
This is your chance to learn how to make fresh pasta. As part of your workshop you will also get recipes and be able to impress your family and friends with your homemade pasta.

Pistachio Pesto with Egg Fettuccini
Fresh Herb Pasta with Lemon and Asparagus
Spinach Ravioli with Fresh Ricotta Cheese Filling
Porcini Mushroom and Ragu Lasagne with Spinach Pasta
Torta Tagliatellini -Torta of pasta with almonds

Includes hands-on cooking class, recipes, full portion servings, Napa wines from Italian varietals and logo apron.

What To Expect: Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment.

Classes are 4 to 4 1/2 hours, unless otherwise noted above
You will work with other students in groups of 2 or 3
Hands-on classes are limited to 9 students
You will be standing, cooking and working for most of the class
Please wear comfortable, closed-toe shoes and have long hair tied back

Cooking with Julie's recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please let us know before attending the class. Adjustments to recipes cannot be made during class.

BOOK NOW!

Handmade Pasta Workshop

Date: 
Saturday, March 23, 2019
Class Time: 
10:00 am - 2:00 pm
Class Price: 
140
Availability: 
Sold Out

There’s no food more loved than fresh pasta, this class focuses on the techniques to make fresh pasta (flour + egg + olive oil + salt) with the accompanying sauces. We’ll start with a demo on how to make and shape your own fresh pasta. Then you’ll get to work making our own pasta. We'll also make several sauces to dress our pastas and a filling for the ravioli. We'll enjoy a meal of our creations paired with Napa wines.
This is your chance to learn how to make fresh pasta. As part of your workshop you will also get recipes and be able to impress your family and friends with your homemade pasta.

Pistachio Pesto with Egg Fettuccini
Fresh Herb Pasta with Lemon and Asparagus
Spinach Ravioli with Fresh Ricotta Cheese Filling
Porcini Mushroom and Ragu Lasagne with Spinach Pasta
Torta Tagliatellini -Torta of pasta with almonds

Includes hands-on cooking class, recipes, full portion servings, Napa wines from Italian varietals and logo apron.

What To Expect: Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment.

Classes are 4 to 4 1/2 hours, unless otherwise noted above
You will work with other students in groups of 2 or 3
Hands-on classes are limited to 9 students
You will be standing, cooking and working for most of the class
Please wear comfortable, closed-toe shoes and have long hair tied back

Cooking with Julie's recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please let us know before attending the class. Adjustments to recipes cannot be made during class.

BOOK NOW!

Pastry Workshop

Date: 
Saturday, April 6, 2019
Class Time: 
10:00 - 2:00
Class Price: 
160
Availability: 
Almost Full

Pastry can be daunting until you learn the techniques. Julie will show you how to create patisserie-quality French pastries at home. Learn the classic techniques for making a variety of classic pastries and fillings, pate brisée, pate sable, quick puff pastry. These three basic pastry doughs are easier to make than you might think, and more delicious than what you can purchase at the grocery store. You’ll leave with the confidence to make both sweet and savoury tarts.

In class you will make pâte sablée (cookie like crust), pâte brisée (flaky crust) and quick puff pastry. We will make several recipes using the pastries we make. Pâte brisée is used for sweet and savory ie: apple or vegetable tarts or galettes; quiche, meat (chicken pot pie) and fruit pies. Pâte sablée is generally used for fruit tarts ie: lemon meringue and fresh fruit tarts. Quick puff pastry can be used for tarts, mille-feulles, vol-au-vents, palmiers and more.

Recipes made in class:

Pâte brisée
Pâte sablée
Quick puff pastry
Mille-feulles with herbed cream cheese mousse with a mesclun salad.
Gorgonzola, apple and walnut quiche
Chicken and smoked mushroom pot pie
Lemon meringue tartelettes with bruléed meringue

What to expect: Great cooking isn't about recipes—it's about techniques. You'll work together with other students in a fun, hands-on environment.

Classes are 4 to 4 1/2 hours, unless otherwise noted above
You will work with other students in groups of 2 or 3
Hands-on classes are limited to 9 students
You will be standing, cooking and working for most of the class
Please wear comfortable, closed-toe shoes and have long hair tied back

Cooking with Julie's recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please let us know before attending the class. Adjustments to recipes cannot be made during class.

Springtime In Paris

Date: 
Saturday, April 27, 2019
Class Time: 
10:00 am - 2:00 pm
Class Price: 
135
Availability: 
Sold Out

Channel your inner French chef and learn solid French techniques that you can use every day. Ramps, mushrooms, peas, and berries from the farmers market in spring are best in classic French recipes.

Ramp and Mushroom Quiche

Chicken Fricassee
Cous Cous
Salad Verte

Strawberry Eclairs
Filled with Rose Pastry Cream

Includes hands-on cooking class, recipes, full portion servings, Napa wines and logo apron.

What To Expect: Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment.

Classes are 4 to 4 1/2 hours, unless otherwise noted above
You will work with other students in groups of 2 or 3
Hands-on classes are limited to 9 students
You will be standing, cooking and working for most of the class
Please wear comfortable, closed-toe shoes and have long hair tied back

Cooking with Julie's recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please let us know before attending the class. Adjustments to recipes cannot be made during class.

BOOK NOW!